Tuesday, November 29, 2011

Emma's Royal Lemon Meringue Pie

Mmmm Lemon Meringue Pie! I always liked the sound of it and the look of it, but because there is no chocolate on it or in it I would never choose it from a desert menu. And so I never actually had a slice during my twenty something years on this earth. That was until April 29th 2011. Yes I remember that date for being the day I had my first slice of Lemon Meringue Pie. There was also a wedding going on that day too.

Okay I was very excited about the Royal wedding. I am not ashamed to say I love Prince William, well maybe loved is more appropriate. Past tense. I now love my husband way more! I do think he's lovely though!  And the Royal wedding is actually what led to the lemon meringue tasting. You see I decided to have a little tea/wedding-watching party and I bought some scones and stuff from Superquinn and thought I was all set. Then my lovely friend Emma arrived with her own homemade fresh out of the oven Lemon Meringue Pie! Talk about showing me up!! Anyway it was delicious! We all loved it, and ever since then I have been dreaming about having some more of it.

So after begging her for the recipe a few times I got a lovely email with it attached! Yes! And it didn't take me too long to get round to making it. I must admit, with three separate parts to it I was thinking it may be too much for me to handle. But Emma's instructions were very clear. So I printed them out and set about making my first ever Lemon Meringue Pie!

Here in Emma's own words are her instructions - she's very precise!

I was able to follow them, so you should be fine! (I did make a few little errors so I have put my comments in blue so you don't make my little mistakes!)

8oz Cream plain flour
2 oz Cornflour
8oz Caster sugar
2oz Icing sugar
5oz margarine
3 eggs (need to separate yolks and whites)
Around ½ pint of water
2 Lemons (juice and rind)
Pinch of salt

Other Stuff
Tin foil
Flan dish or similar around 20cm
Something to cover pastry (bag/clingfilm)
Wooden spoon
2/3 Cups
2/3 mixing bowls
Mixer of some sort (optional)

 Making the base: (you’ll need to leave the pastry in the fridge for an hour so do this first)
  • Sieve 8oz  of cream flour and 2oz of icing sugar together into a bowl
  • In a cup, mix 1 egg yolk [keep the white for later in a separate cup], 1 tablespoon of cold water and a few drops of lemon juice together
  • Take about a third of the cream flour and icing sugar mix and put in another bowl. Add the 5oz of marg and the liquids from the cup. Cream together with a fork until it’s pretty well blended, then slowly add the rest of the flour/sugar mix and mix with a wooden spoon until it’s firm and in a ball.
  •  Stick the pastry ball in a bag or cover it (i use a freezer bag) and leave it in the fridge for an hour.
After the hour

  • Preheat oven to 200  Degrees C
  • Grease a dish for the base around 20cms. I use a flan dish
  • Grate the rind off 2 lemons and squeeze the juice into a cup or bowl (pick out the seeds if you get some in there) (I accidently grated my thumb when I was making this. Very sore! Be careful!)

Base:Use some flour on a rolling pin and on your surface and roll out the pastry to fit your dish. It needs to cover the base and about 2/3rds of the way up the sides. (It took me about 5 attempts to lift the pastry into the dish as it kept breaking. I just added flour and rolled and kept trying!)
  • Put it in the dish and prick it with a fork a lot.
  • Cover it over with crumpled tin foil
  • Bake for 15 mins at 200 degrees c, then uncover and lower to 150degrees C for 5 mins. So 20 minutes baking total. (When I took mine out it had risen almost to the height of the dish. I tried to push it down which seemed to work. I may not have covered it properly in the oven, who knows!)
  • Leave the oven on when you take it out

While that’s baking – Make the filling
  • Put the 2oz of cornflour and 4oz of caster sugar into a saucepan and whisk in ½ a pint of water
  • Add the lemon juice and rind of the two lemons and put over a medium heat. Stir until the mix is thick and transparent, this can take a while be patient. Increase the heat if it’s taking way too long.
  • When it is thick and transparent take it off the heat and whisk in 2 egg yolks [keep the whites with the other white from earlier]
  • Put to the side and make the meringue until the pastry is done.
  • When the pastry is done, pour the filling on top of the pastry in the flan case.


  • In a really clean and dry bowl, beat the 3 eggs whites (I use a mixer, but you can whisk, make sure whisk is really clean and dry as well). Add a pinch of salt while beating.
  • Then add 4oz of caster sugar slowly while beating.
  • Beat until it’s glossy, then with a large spoon put it on top of the filling in the flan case

The final part
  • Sprinkle some sugar on top of the meringue 
  • Put back into the oven (at 150degreesC) for about 25 mins depending on your oven. Keep an eye on it and take it out when it’s a golden brownish colour. (It took ages for mine to go a light shade of brown - Think I left it in for about 8 extra minutes!)

Yay yummy lemon meringue. Let it cool. Serve plain or with whipped cream.


So, thank you Emma dear. Your instructions were great! This was one of the fanciest things I've ever made. And it tasted delicious! My Dad gave it 10/10. Think that's a first. I've started getting people to rate my baked goods for feedback so I know where I need to improve! And my husband said it was the best Lemon Meringue he ever had. Then he told me he never had it before. Hmmm.


  1. I think I'd lose patience with all those steps, with the children hanging impatiently round and all, so what I'll do instead is call round to your place next time you make it. That'd be easier all around.

  2. Hey mise, that sounds perfect - i'll let you know when I have the next one in the oven! :-)

  3. I'm scared...do I qualify as an internet celebrity now?

    Well done looks lovely! Although make two next time, because I want to try it and I don't fancy fighting Mr. Whitney for some!

  4. Yes Emma you do!

    And next time you'll be getting the first slice! Its a testament to your amazing recipe that it disappeared so fast!